Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or […]

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers

  A delicious summer dish that gives you a pleasant explosion of flavors. My family goes crazy over this teriyaki chicken and I am sure that you will, too. I have been making this dish for many, many years and we absolutely love it especially […]

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is one more pasta and chicken recipe that I wanted to share with you guys. Well, nobody is certainly complaining at my house, so shamelessly I have decided to post it.

The most popular protein in my house that we eat repeatedly is chicken, plus pasta is always a hit. I cannot lie!

Last week my dear husband, Shone, took me out on a date. Yes, we do dates even after so many years of being together. I think it keep us connected when we do things together even if it’s a dinner out.

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Creamy Cajun Chicken Pasta

Anyways, to cut the story short, I had this Cajun chicken pasta. Well, I hate eating out simply because it is not economical, and I could make a far better dinner for less money. I hope you agree with me on this one.

Well, as I was saying, I knew that I could make it more tasty at home, even though the dish was quite delicious.

I do not want to offend anyone, nonetheless, but pasta and chicken dishes are kind of my thing, so I have nothing further to discuss.

Creamy Cajun Chicken Pasta

The next few days I had this pasta or idea marinating in my head. I just had to recreate that meal that we had a few nights before.

Nowadays, it is one of those dishes that you will cook often because it’s truly super easy, inexpensive and so delicious.

Similar recipes that you might like:

If you make my Creamy Cajun Chicken Pasta please let me know by tagging me on facebook or Instagram.

@sandraseasycooking with hashtags, #sandraseasycooking. Thank you so much in advance, everyone, and Happy Cooking!

Creamy Cajun Chicken Pasta
Yield: Serves 4

Creamy Cajun Chicken Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy and tasty pasta dinner for the whole family to enjoy.


  • 1 tablespoon Olive Oil
  • 1 Chicken Breast
  • Cajun Seasoning to taste for the chicken about 2 teaspoons, more if needed
  • 1 teaspoon Olive Oil for the peppers
  • 1 tablespoon unsalted butter for the peppers
  • 3-4 different color Bell Peppers sliced into strips
  • 1/4 Onion sliced
  • 3 Garlic Cloves minced
  • Salt and Ground Black Pepper to taste
  • 1 cup Whole Milk
  • 1 tablespoon Flour
  • 1/2 teaspoon Cajun seasoning for the sauce
  • 1 tablespoon or more Parmesan Cheese
  • 1 pack of Spaghetti
  • 1 teaspoon dry Parsley

Cajun Seasoning

  • 4 tablespoons paprika
  • 1/4 cup kosher salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons Garlic powder
  • 2 tablespoons Onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon Cayenne


  1. Cajun Seasoning: Mix it all together and keep it in the glass jar or container with a lid. It should be used within 6 months.
  2. Boil water for the spaghetti and add about 1 tablespoon of salt. When it boils add pasta and cook according to the package. Do not overcook it. Drain and set aside.
  3. Cut chicken breast into bite-size pieces and season it with Cajun Seasoning. About 2 teaspoons for everything, but you may add later some more. Heat the pan or a skillet with oil and cook chicken on a medium-high temperature. Turn after 2-3 minutes and keep turning until it cooks through. The internal temp for the chicken breast is 165F. Place it on the kitchen paper towel until ready to serve. Or you can do cook chicken at the same time as pasta/sauce so it all finishes at the same time.
  4. On the other side, heat the skillet or a pan with olive oil and butter. Add sliced peppers and onion. Cook it for approximately 10-12 minutes on medium-high heat, stirring often to prevent from burning. You want peppers to be cooked but not over-cooked, so you are looking that they are still holding a form and have a bit of crunch.
  5. While the peppers are cooking mix roux by combining whole milk with a tablespoon of flour. Mix until there are no more lumps. Yes, you can technically use whipped cream but milk works fine when you mix it with a bit of flour.
  6. Add ROUX to the peppers and stir. It will start to come together as soon as you see that the milk is heating through. If it's too thick, then just add a splash of milk and stir, otherwise, continue with the next step which is adding shaved parm cheese and 1/2 teaspoon Cajun seasoning to give your sauce extra edge. Stir again. It will start to thicken. You may try the sauce to see if you need a bit more salt or other seasonings.
  7. Add cooked pasta and mix to coat, then add a bit of dried parsley and more shaved parm cheese if you wish.
  8. Serve it with the cajun chicken immediately.


You may use gluten-free pasta.

Thai Chili Grilled Chicken with Salad

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Chicken Fajitas

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Skillet Fried Chicken Breast Recipe

Skillet Fried Chicken Breast Recipe

Skillet Fried Chicken Breast Recipe

This is one of those meals that I serve quite often. It is also one of my family’s favorite meals that we share over weekends.

For me, having a whole roasted chicken for Sunday lunch is the best. I cook every single day, but having my kids all day home over the weekend, I love making something more special so we could enjoy it together. It becomes a feast each and every Sunday.

So, today I am skipping on roasted chicken and making this easy skillet or pan-fried chicken breast, which is, by the way, fantastic and when you serve it with mashed potatoes and veggies on the side, I must say pretty spectacular and special.

Skillet Fried Chicken Breast Recipe

Click here for more tasty chicken recipes

This is how I make my pan or skillet fried chicken. You don’t have to be a rocket scientist or know how to cook to make it. It is extremely easy. If you do not like to touch raw chicken, make sure to grab a pair of gloves.

Also, I love to switch things up by adding different spices or seasonings such as sumac, paprika, or chili powder.

You can grill it, but in that case, I would suggest rubbing some olive oil on the chicken before adding seasoning, then place it on a hot grill. That’s it! Cook on both sides for a couple of minutes and enjoy. Easy, right?!


Skillet Fried Chicken Breast Recipe

Skillet Fried Chicken Breast

Course Main Course
Cuisine American
Keyword chicken, dinner, lunch,
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking


  • 1 Chicken breast halves 2 whole boneless, skinless chicken breast halves
  • 1 teaspoon kosher salt divided
  • 1 teaspoon fresh ground black pepper divided
  • 1 teaspoon dried parsley divided
  • 1 tablespoon olive oil


  1. HOW TO DEBONE A CHICKEN BREAST― Great instructions HERE

    After chicken is deboned I like to cut each chicken breast in half lengthwise to make like fillets, not necessary but it looks so much faster. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Slowly, with a sharp knife, slice the breast in half widthwise almost to the other edge.

  2. Pound the chicken breasts with a meat mallet just for a bit, to tenderize the meat and ensure uniform thickness.
  3. Sprinkle salt, ground black pepper and dried parsley on both sides of the chicken and let sit for about 10 minutes. You may cover it with plastic wrap/film if you wish.
  4. Heat a skillet over medium-high heat, and add olive oil.
  5. When the oil is heated, add chicken breasts over medium heat.
  6. Allow about one minute (until lightly browned) before turning to the other side. You might need to turn it one or two more times before it is completely done. Do not overcook it because it will be too dry. If you do not split chicken breast in half makes sure to cook a little longer because it is a thicker piece of chicken and make sure to cook it at least 2-3 minutes on one side then turn on the other,
  7. Transfer pan-fried chicken onto a kitchen paper towel, and any leftover olive oil/ or chicken olive oil drippings serve over the mashed potatoes and chicken as a gravy.
  8. Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75 Celsius). A meat thermometer is your best bet for determining the temperature of your chicken. Chicken should NOT have any red whatsoever.

    Serve it with blanched broccoli and mashed potatoes.

    Recipe FOR MY Creamy Garlic Mashed Potatoes with a video HERE

How to blanch broccoli:

  1. Bring a large pot of water to a rapid boil.

    Add a 1/2 tablespoon of salt. Add the broccoli florets and cook until crisp-tender, about 60 seconds.

    Remove with a slotted spoon and plunge immediately into the ice-cold water. This goes for any amount of broccoli.

    serving size: 1/2 cup of broccoli per person.

Chicken Stir Fry with Rice Noodles

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Mediterranean Sumac Chicken

Mediterranean Sumac Chicken

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Dutch Oven Turkey

Dutch Oven Turkey

Dutch Oven Turkey with Wet Brine. Easy-Peasy recipe, however, you should always test it to make sure everything us up to your expectations.

Dutch Oven Turkey

We are literally less than a week away from Thanksgiving, and I am not freaking out at all. Ever since I started prepping in advance we are good to good.

I actually never made a big deal because all we need a bit of organization, preparation and maybe your family to help in some areas for one successful Thanksgiving feast. 

I said it before that my family has this tradition where everyone in the house makes something for “our table”.

Each year for the last 4 years, Aleks makes this amazing cranberry sauce. I tried and it was not, I repeat, it was not as good as his.

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All I know that I cannot enter the kitchen until he is done. He calls it a secret recipe. Anna makes her chocolate cupcakes, and Daniel was their boss.

So, this year Anna and Daniel are teaming up, so we will see what they will do in the end.

As of right now, they are just testing recipes. I just love the Thanksgiving atmosphere around my house, probably a week before… We all get into this holiday mood.

Dutch Oven Turkey


I believe each family goes by their own traditional recipe, probably making how their grand- grandmother made it.

We tend to pick up on those family traditions and that’s alright, it makes us happy this time of the year, especially remembering special moments that we carry for generations.

I found my tradition, here when I came to the USA, in particular when my husband and I got kids.

To be frank, I didn’t grow up with Thanksgiving dinner tradition.

Dutch Oven Turkey

So you see I had to find my own tradition because even if I did not grow up with it, I wanted my kids to grow up and remember all the beautiful things, aromas and memories during Thanksgiving.

I would love it if they continue carrying the family tradition that we build from the moment they were born.

When I made Turkey for the first time, it was a literary one big disaster. It was delicious in the end… Well, kind of delicious because we were so hungry waiting for the bird to get cooked.

We got this huge 17-pound turkey, and I’ve half defrosted, but it was still pretty much frozen. The bird cooked and cooked and cooked.

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I set on the floor near the stove, with my little 11-month old boy crawling around me waiting for that thermometer to finally pop up.

It cooked for 9 full hours, and that thing never went out. I pulled it out of the oven, and in some spots, it was burned.

Well, mostly dry like a bone, and not seasoned very well at all, but we ate it. It was a moment of “bring out a tub of BBQ sauce and a pitcher of water”.

I tell ya, my hubby and I, had a bunch of moments, that you’d expect to watch on TV.

You just laugh it off and move on. The reality is that I could make a roasted chicken with my eyes closed, but the turkey was really an unfamiliar place.

Anyhow, today I am sharing my recipe for really juicy turkey. After many years of testing different recipes, I finally figure out how to make it like really good.

You do need a little time, about 12 to 14-pound turkey, water, vegetables, oil, and a very large POT. 

I will tell you that wet brining, then seasoning a day later before baking it makes one amazingly delicious turkey. Another thing, using a dutch oven makes your life that much easier.  

Why? It keeps the heat very well, turkey is cooking evenly, and the food tastes so much better. I will take you to step by step so you won’t make any mistakes.

Last, but not least, I want to say how thankful I am for such an amazing opportunity that came my way this year, and I am grateful for each and one of them.

One of those that I count a blessing, was working with Xtrema Ceramcor, ceramic cookware. Passionate people, fantastic products, a magical team…What a fantastic experience this was. I enjoyed every second.


Thanksgiving recipes you might like:

If you get inspired by my Dutch Oven Turkey recipe, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking

Dutch Oven Turkey with Wet Brine Recipe
Yield: Thanksgiving

Dutch Oven Turkey with Wet Brine Recipe

Dutch Oven Turkey with Wet Brine Full Recipe



  • 1 cup kosher salt
  • 1- gallon vegetable stock
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. black peppercorns
  • 1 Onion quartered
  • 2 Celery stalks chopped into 2-3 slices
  • 2-3 stalks of Fresh Sage or 1 teaspoon dried
  • 1- gallon COLD water


  • 1 (12-14 pound) young Turkey (reserve neck and giblets for the stock)
  • 2 carrots
  • 1/2 Onion
  • 1 Lemon
  • 4 crushed garlic cloves
  • 2 Rosemary stalks
  • 3-4 Fresh Sage leaves
  • 5-6 slices of Hickory Smoked Bacon


  • 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoon Sage
  • 1 teaspoon Dry Parsley
  • 1 teaspoon salt
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder



  1. In a large stockpot over medium-high heat, combine together kosher salt, vegetable stock, olive oil, black peppercorns, onion, celery, sage, then bring the water to a boil.
  1. After it boils, remove the brine from the heat, cool to room temperature, and refrigerate. Use when it’s completely cold.
  2. Stir 1 gallon of cold water and stir again.
  3. Remove giblets and neck from completely defrosted turkey.
  4. Submerge turkey in the cool (never warm or hot) brine and refrigerate for 10-15 hours, but never more than 24 hrs.
  5. Make sure to turn it around at least 3 times during brining.

Dutch Oven Turkey Roasting Prep:

  1. Preheat oven to 425°.
  2. Pat dry a turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and the meat. Try not to break the skin, so be gentle. Lift wings, tips up and over back; tuck under turkey.
  3. Combine all the ingredients for the butter, in a small bowl.
  4. Rub butter mixture under loosened skin and over breasts and drumsticks, add inside of the turkey as well, then add a couple of fresh sage leaves and slide them in under the skin.
  5. Stuff the turkey with 2 roughly chopped carrots, roughly chopped onion, quartered lemon, crushed garlic, and rosemary stalks. Tie legs together with cooking twine/butcher’s twine.
  6. Place Parchment paper on the bottom of the Dutch oven or a small wire rack to hold the turkey and separate from the very bottom. Parchment pepper works well too.
  7. Arrange turkey, breast side up, on a roasting rack or parchment paper. Bake turkey at 425° for 30 minutes without a lid, just to get a nice color on top.
  8. Pull the turkey out, then add 5-6 slices of hickory-smoked bacon on the turkey breast, cover the Dutch oven and then reduce oven temperature to 325°F
  9. Bake an additional 1 hour and 15 minutes, or until a thermometer inserted into the meaty part of the thigh registers 165°F. 12-14 pound Turkey should require about 2 hours to 2 hours and 15 minutes of roasting, but since I made it in the Dutch oven with a lid, it takes just a bit less time.
  10. Let the turkey rest, loosely covered for about 30 minutes before carving.



  • I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.
  • Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.


  • I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.
  • Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.

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